Step 1

PEPPERS: cut into 1/4-inch strips, then into 1/4-inch pieces (1/2 cup).

Step 2

Place the tofu in a medium bowl and toss with the rice flour; set aside.

Step 3

Heat the oil in a skillet and stir fry the garlic and pepper flakes until fragrant, about 20 seconds. Add the tofu and stir fry until lightly golden, about 3 minutes. (It will break up a little.) Then add the scallions, water chestnuts, bamboo shoots, and bell pepper; stir-fry 1 minute. Add the egg strips and sprouts and stir-fry until well mixed.

Step 4

Add the hoisin sauce, broth, and sesame oil and stir-fry until most of the juices have evaporated, about 1 minute. Transfer the tofu mixture to a serving bowl, and serve with the warmed pancakes and hoisin sauce on the side. Diners should scoop about 1/2 cup of the tofu mixture onto the pancake, garnish with hoisin, and roll up like a burrito.

Step 5

Makes 8 servings. (about 4 cups)

Step 6

For the egg strips: Heat oil over medium-high heat in a 10-inch skillet.

Step 7

Pour in one large, lightly beaten egg and tilt the pan to form a thin sheet. cook the egg until set, about 30 seconds. Gently turn over and lightly brown the other side. Remove from the heat and cool slightly. Roll it up and slice crosswise into thin strips.

Step 8

Author: Hallie Harron, Premier Crew Restaurant Srv., Walker, MN

Step 9

Notes: Hallie is author/co-author of eight cookbooks and a contributor to collaborated on this collection.

Step 10

Yield: "4 cups"

Step 11

NOTES : Serve as a main dish.